About this class

In this class, chef Diego Ricaurte helps you develop your confidence in selecting and cooking with seasonal, sustainable fish.

The menu typically includes:

• Classic Peruvian fish ceviche and leche de tigre, served with sweet potato and corn, alongside some entertaining food history
• Fried fillet of fish – showing chef’s techniques for a perfect result
• You will also prepare aji criollo, a fresh chilli sauce to accompany both dishes

You will practise filleting your round fish and, for a food-waste free evening, learn how to use the fish carcass and head to create a delicious, tasty fish stock. 

Diego will also advise on the dos and don’ts of choosing quality fish, how to nurture a relationship with your fishmonger and what you need to know to check the sustainability of a catch. At the end of this class , you’ll have a wealth of seafood knowhow and some important techniques under your belt.

Note that local availability will determine the seafood used on the day.

Dietary information: The menu for this class is dairy-free and gluten-free, however, please note that we cannot guarantee the kitchen is a fully gluten-free environment. The menu may involve cooking with nuts. For any other allergies or dietary requirements, please contact us to discuss before booking.

“The class was informative, entertaining and fun. Enjoyed learning to fillet a fish for the first time.” “Diego’s teaching style is wonderful, so interesting with loads of tips and his natural energy + passion for cooking.” “Will now try fish filleting and boning at home, will make all the recipes again.”

What previous participants said